The Bled Cake or Kremna Rezina is a very creamy and delicate mille-feuille typical of Slovenian cuisine and takes its name from Lake Bled.
This glacial lake located in the northwest part of Slovenia is a renowned tourist spot surrounded by mountains and forests and is also famous for rowing because it offers ideal conditions for this intense sport.
Returning to the cake, the mille-feuille Bled Cake has two different fillings: one vanilla and one of whipped cream…in short, a triumph of sweetness and …calories!!!
It is imperative that the portion cut must and I repeat MUST be equal to a square of 2.75 by 2.75 inches and here I think I really messed up!
Just like this cake, many others like the Sacher (my version HERE) or the Barozzi (my recipe HERE) have a very secret recipe, so there are many similar versions, but let’s go ahead and prepare the cream cake recipe of Bled, the Bled Cake!!!!
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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BLED CAKE OR KREMNA REZINA
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Mediterranean
- Seasonality: All seasons
Ingredients RECIPE BLED CAKE OR KREMNA REZINA
- 7 oz ready-made puff pastry (for me, the squares by Matilde Vicenzi)
- 3 eggs (medium)
- 2/3 cup sugar
- 2/3 cup all-purpose flour
- 2 1/3 cups milk
- 1 pod vanilla
- 3/4 cup fresh liquid cream
- to taste powdered sugar (for the final decoration)
Tools RECIPE BLED CAKE OR KREMNA REZINA
#ADV
- Saucepan
- Spatula
- Mixer
FOR THE PREPARATION OF THE BLED CAKE OR KREMNA REZINA RECIPE
Prepare the cream by placing the milk with the seeds of the vanilla pod in a saucepan and bringing it to a boil.
Meanwhile, beat the yolks and sugar with electric beaters until you get a light and fluffy mixture.
Add the flour and warm milk, stirring carefully to avoid a lumpy mixture.
Put the pot back on moderate heat and thicken the vanilla cream for the Bled cake.
Beat the egg whites until stiff and add them, stirring with a flexible spatula into the still hot vanilla cream.
Start assembling the Bled Cake by placing the base of ready-made puff pastry on the serving platter.
Spread the vanilla cream on it and then make the second layer of whipped cream.
Close THE BLED LAKE MILLE-FEUILLE with the second layer of ready-made puff pastry and sprinkle with powdered sugar!
Very delicate and excellent, enjoy your meal with the Bled cream cake recipe Bled Cake or Kremna Rezina!
Bon appétit!
Annalisa
